Patents by Inventor Akiyuki Ishiwata
Akiyuki Ishiwata has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11910806Abstract: The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transesterified fat or oil wherein, in the constituting fatty acid composition thereof, the content of unsaturated fatty acids is regulated to not more than 10 mass % and the composition of other fatty acids is controlled to a preset content.Type: GrantFiled: March 26, 2018Date of Patent: February 27, 2024Assignee: FUJI OIL HOLDINGS INC.Inventors: Shimpei Watanabe, Yasuko Sato, Nanako Kanda, Akiyuki Ishiwata
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Publication number: 20210337821Abstract: The present invention addresses the problem of blending cocoa butter into a non-tempered type chocolate containing a laurin-based hard butter and thus providing a chocolate-like food having good taste and flavor and high bloom resistance. A laurin-based hard butter composition that contains random transesterified fats or oils having an appropriately controlled fatty acids composition is provided.Type: ApplicationFiled: September 26, 2019Publication date: November 4, 2021Applicant: FUJI OIL HOLDINGS INC.Inventors: Akiyuki ISHIWATA, Masamitsu KURIYAMA, Siau Leng Li
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Publication number: 20210289810Abstract: The present invention addresses the problem of providing a chocolate-like food that has a reduced trans fatty acid content, has good compatibility with cocoa butter and good bloom resistance, and melts in the mouth. This chocolate-like food contains a transesterified oil/fat having a specific fatty acid composition and a cacao component.Type: ApplicationFiled: July 23, 2019Publication date: September 23, 2021Applicant: FUJI OIL HOLDINGS INC.Inventors: Yasuko SATO, Shimpei WATANABE, Nanako KANDA, Akiyuki ISHIWATA
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Publication number: 20210106020Abstract: An object of the present invention is to provide a soft fat and oil coating composition, the dripping time of which is short, and that enables efficient production of frozen confections. In the production of a frozen confection coated with a fat and oil composition that has a hardness of 200 to 1500 g as measured with a rheometer using a plunger having ? 5 mm at ?18° C. at an intrusion rate of 5 cm/min, the time period during which the fat and oil composition drops can be shortened by forming the fat and oil composition so as to contain 0.1 to 3 wt % of fat and oil having a melting point of 50° C. or more and 0.05 to 3 wt % of an emulsifier having an HLB of 9 or less.Type: ApplicationFiled: April 3, 2018Publication date: April 15, 2021Inventor: Akiyuki ISHIWATA
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Patent number: 10674745Abstract: The invention addresses the problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.Type: GrantFiled: April 9, 2019Date of Patent: June 9, 2020Assignee: FUJI OIL HOLDINGS INC.Inventor: Akiyuki Ishiwata
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Publication number: 20200146309Abstract: The present invention addresses the problem of providing a paste-like oily foodstuff that contains a preset amount of fats and oils, can be easily handled during preparation and yet has a heat resistance and favorable melting feeling in the mouth. The above problem has been solved by finding that a paste-like oily foodstuff, in which the yield value is increased without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-like oily foodstuff has a heat resistance, favorable melting feeling in the mouth and good handling properties during preparation.Type: ApplicationFiled: January 20, 2020Publication date: May 14, 2020Applicant: FUJI OIL HOLDINGS INC.Inventor: Akiyuki ISHIWATA
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Publication number: 20200045991Abstract: The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transesterified fat or oil wherein, in the constituting fatty acid composition thereof, the content of unsaturated fatty acids is regulated to not more than 10 mass % and the composition of other fatty acids is controlled to a preset content.Type: ApplicationFiled: March 26, 2018Publication date: February 13, 2020Applicant: FUJI OIL HOLDINGS INC.Inventors: Shimpei WATANABE, Yasuko SATO, Nanako KANDA, Akiyuki ISHIWATA
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Publication number: 20200029585Abstract: The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material.Type: ApplicationFiled: January 9, 2018Publication date: January 30, 2020Applicant: FUJI OIL HOLDINGS INC.Inventors: Akiyuki ISHIWATA, Miwako MORIKAWA, Masaharu KATO, Yuriko YOSHINO
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Publication number: 20190230955Abstract: The invention addresses the problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.Type: ApplicationFiled: April 9, 2019Publication date: August 1, 2019Applicant: FUJI OIL HOLDINGS INC.Inventor: AKIYUKI ISHIWATA
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Patent number: 10314322Abstract: The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying is addressed. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.Type: GrantFiled: May 29, 2014Date of Patent: June 11, 2019Assignee: FUJI OIL HOLDINGS INC.Inventor: Akiyuki Ishiwata
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Publication number: 20170347681Abstract: The present invention addresses the problem of providing a paste-like oily foodstuff that contains a preset amount of fats and oils, can be easily handled during preparation and yet has a heat resistance and favorable melting feeling in the mouth. The above problem has been solved by finding that a paste-like oily foodstuff, in which the yield value is increased without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-like oily foodstuff has a heat resistance, favorable melting feeling in the mouth and good handling properties during preparation.Type: ApplicationFiled: January 7, 2016Publication date: December 7, 2017Applicant: FUJI OIL HOLDINGS INC.Inventor: Akiyuki ISHIWATA
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Publication number: 20160227815Abstract: The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying is addressed. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.Type: ApplicationFiled: May 29, 2014Publication date: August 11, 2016Applicant: FUJI OIL HOLDINGS INC.Inventor: AKIYUKI ISHIWATA
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Publication number: 20130059060Abstract: Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a large amount of milk components, can be transported and stored in a melted state by regulating the content of non-crystalline lactose to a specific level or below. Further, a chocolate-like food produced by a simple method, said method comprising adding moisture to a chocolate-like food and then heating the same before the completion of a grain refining step, can be transported and stored in a melted state.Type: ApplicationFiled: March 29, 2011Publication date: March 7, 2013Applicant: Fuji Oil Company, LimitedInventors: Akiyuki Ishiwata, Yasufumi Kanada